Quick and Easy Orange Peel Chicken

A Quick and Easy Orange Peel Chicken, that’s delicious and almost as quick as ordering take-out!

I love orange peel chicken and when I’m in the mood and short on time (or energy), this is my “go to” recipe. It’s ready to eat by the time the rice is cooked and it’s lighter too, since there is not breading or frying involved. Add some rice and a quick veg (I cooked up a bit of edamame for this one) and you’re good to go on this quick, easy and delicious meal.

Now even though this is a quick and easy dish, I’ve also included an very optional “velveting” step that you might like to consider if you feel like investing just a bit more time. It’s the method that Chinese restaurants use to deliver up those tender chicken bites. It’s very easy, but it will add about 35 minutes to your prep time, most from the 30 minutes of marinating time. As I said, it’s completely optional, but to be honest, the results are fabulous, so definitely keep in mind to try some time.

Cook’s Notes for Quick and Easy Orange Peel Chicken

This recipe makes a ton of sauce. I like sauce and love to have lots to go with the rice. It’s also useful if cooking vegetables along with your chicken for a stir-fry, so there is enough sauce to go around.

The sauce contains a couple of salty elements – chicken broth and soy sauce in particular. You probably won’t need to add additional salt, but taste before serving and assess. A bit might be needed to bring out all the flavours.

Start with 1 Tbsp. Asian Chili Garlic sauce and work your way up to desired heat level. You could also use Sambal Oelek, if you like. Reduce amount to 1-2 tsp.

As mentioned, the chicken velveting is completely optional, but I have to confess, it makes a big difference in the texture of the chicken – in a good way! If you have the time, I think it’s worth it.

Quick and Easy Orange Peel Chicken

Course:
Main Course

Cuisine:
Asian

Keyword:
chicken rice bowl recipe, orange chicken recipe

Prep Time:10minutes

Cook Time:15minutes

Total Time:25minutes

Servings:4servings

Energy:427kcal

Author:Jennifer

Quick and easy orange chicken that's ready by the time your rice is cooked!

Ingredients

Sauce:

1/4cuplemon juice(or use 1/4 cup more orange juice, if you don't have lemons on hand)

1/3cuprice vinegar

2 1/2Tbspsoy sauce

1/2tspsesame oil

1 1/2Tbspfinely diced orange peelDIVIDED (*see note below)

3/4cupbrown sugarpacked

1tspminced fresh ginger(or 1/4 tsp. powdered ginger)

1TbspAsian Chili Garlic Sauce(or more, to taste)

To thicken sauce: (mix the add in increments at end, as needed)

1/4cupcornstarch

3Tbspwater

Instructions

Start rice cooking.

* Using a vegetable peeler, peel a couple of thin strips from the side of the orange. (Using a vegetable peeler allows you to just take the peel and none of the bitter pith). Finely dice peel (about 1/8-inch squareuntil you have about 1 1/2 Tbsp. Add 1 Tbsp. of the diced orange peel to your sauce. Reserve the remaining 1/2 Tbsp. to stir fry with your chicken.

Prepare sauce by combining sauce ingredients in a medium bowl. Whisk well to combine. Set aside.

Heat oil in skillet or wok over medium-high heat. Add chicken and reserved diced orange peel and cook, stirring occasionally, until chicken is cooked through. If using additional vegetables, add them after chicken is partially cooked. Add sauce. Bring mixture to a boil, then reduce heat and allow to simmer while your rice/veg cooks (5-10 minutes).

In a small bowl, stir together the cornstarch and water. Add about half of it to simmering sauce and cook, stirring regularly, until sauce thickens. If not thick enough, add more, as needed, until sauce is as thick as you'd like. Serve over rice.

If you'd like to try velveting your chicken, combine the following ingredients in a medium bowl. Pour over cut, raw chicken chunks. Stir, cover and refrigerate for 30 minutes.

2 egg whites

2 Tbsp. veg oil

2 Tbsp. cornstarch

2 tsp. rice vinegar

1 tsp. salt

After 30 minutes, drain. Heat 4 inches of water to boiling in a medium/large saucepan. Once boiling, add drained chicken chunks and cook until opaque, about 1 minute. Remove to a plate, then proceed with recipe.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

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28 Comments

I made this once, and am never buying orange chicken at a restaurant again. We don’t like spice so left out the chili sauce. The result was not overly sweet due to the the zing from the lemon juice. The velveting process is totally worth the time it takes to produce an even-better-than- Chinese-restaurant result.

Hi Jennifer, a question for you: can I pause between the velveting and the final cooking, for an hour or so? And if so, would I leave the chicken in the marinade or outside it? I’ve made this often – it’s a favourite – but this time I’m doing it for company and it’s nice to have a step done ahead :)
Thanks,
Sue

I’ve made this several times and we’ve enjoyed it, but tonight I started the velveting process before I discovered that I had no oranges left. I made it entirely with lemon (peel and juice) and it was very delicious and quite different from the orange. Accidental bonus, now I have two good options :). Thanks!